I have a suggestion; since I would like to participate, and do not really have alot of free time, my suggestion is:

To wine and food pair each dish, with a different wine, from all the world´s designations.

This is very common in Spain, called a MARIDAJE ( pronounced: Ma ree dah Hey ) ...

Once each dish is submitted on FOTW, or by you to me directly; I can wine pair that specific dish with a choice of wines that would enhance and pair perfectly with each of the different dishes.

I am a licensed Catadora, which is: A sommelier, however, it is not veered toward the hopsitality service industry; it is for working in a winery tasting the wines at different stages of oak fermentation; wine retail, and tourism industry ... publishing industry.

It denotes: Certified Wine Taster ... A Master´s Sommelier Course, is much more extensive on serving, clientel relationships, sales and depending on the establishment,purchasing and working hand in hand with The Food and beverage Director or as a Professor ; etcetra ...

Many oenologists are Certified Wine Tasters, and Sommeliers.

Thank you for the opportunity in advance to participate ...

Can also of course, include beverages: Cider, soft drinks, punches, etcetra ...

Look forward to hearing your ideas on subject, which includes my participation as a long standing member of FOTW.

For our last meal of this first progressive dinner I’d like to see us really go out with a bang. So, for the main course, I’ve chosen Eric Ripert’s Black Bass With Port Wine.

It’s no secret that I’m a big fan of Ripert. If he’s not the finest seafood chef in America he runs whoever is a very close second. If any proof is needed, not only does Le Bernardin, his flagship restaurant, carry three Michelin stars, it has four-star ranking from the New York Times, and has held that position continuously for more than 20 years---the only restaurant with such a distinction.

The Black Bass With Port Wine was Le Bernardin’s signature dish for many years.

This particular recipe is close to my heart, because it’s the first dish I every prepared using restaurant type techniques and procedures. I used a striped bass, that first time, which I’d caught myself in the surf.

Among the things I learned from it was that seemingly illogical steps often do make a difference. For example, you might think that there’d be no difference, with two liquids are being reduced, between reducing them separately or combining them and reducing them at one time. But it actually does make a difference.

Boil the port in a heavy saucepan over moderately high heat until thick and syrupy; there should be just enough liquid to thinly coat the bottom of the pan. Stir in the vinegar and boil until syrupy. Remove from heat and whisk in the butter. Season with salt & pepper.

In a large skillet heat the vegetable oil over moderately high heat. Season fish filets lightly with salt and pepper. Coat each filet on both sides with the five-spice powder. Sauté the filets in the hot pan, turning once, until crusty on the outside and opaque throughout. Transfer to a platter and keep warm.

If necessary, add peanut oil to the pan. Add the mushrooms and cook, stirring frequently, over moderately high heat until softened and browned. Add the shallots, parsley and thyme and cook until the shallots are translucent. Season with salt and pepper.

Bake the pound cake in fancy muffin tins, ramekins, brioche tins, or similar molds. At this size, bake only about 35 minutes. Set on racks to cool.

Split the fruits in half. Remove the pits. Brush the cut sides thinly with extra virgin olive oil followed by honey. Grill over hot coals until fruit is tender and cut sides take on grill marks, five to ten minutes total time. Set aside.

Press the berries through a sieve or tamis to remove the seeds. You can do this directly over the pan in which you’ll be making the sauce. To the berry pulp add the sugar, orange juice, and chocolate. Simmer until sugar and chocolate melts and sauce thickens slightly. Add the cornstarch slurry and continue cooking until sauce thickens to desired consistency.

For plating, with a spoon draw an arc on a plate with the raspberry sauce. You want to use a fair amount of the sauce. Cut the individual pound cakes in slices about 3/8 inch thick. Fan the slices, slightly overlapping, so the tops just overlap the sauce, and follow its line.

Arrange some of the fruit in the hollow formed by the bottoms of the cake slices. I like to slice them further so only a fork is needed for the dessert. Drizzle the fruit with the yogurt sauce. Serve addition sauce on the side if desired.

Margi, when we first kicked this idea around the question of beverages came up. We agreed that it was up to the individual posters to offer suggestions, particularly if specific drinks when with the dish.

If the group as a whole wants you to do those pairings I’ll certainly go along. But if you want to participate I’d much prefer you did so with tried and true dishes. That, after all, is the whole point of the exercise.

I would be more than pleased to participate, with tried and true dishes, surely.

On the wine pairing question; let us speak to all the participants, and see what their views are; and I would make the commitment to both projects; as it is a weekly Project.

I would also do it in suggestions for each part of the meal: a White, a Rosé or a Red, a beer, a non alcoholic and / or a cocktail depending on the dish / appetiser or dessert, a specific type of coffee for example ... etcetra.

The black sea bass with Port and mushrooms sounds phenomenal ... This I shall surely prepare when Phil returns from Argentina ...

It appears, no body else has done the beverage side of the Dinners, so I am offering to do it ...

I also, as you know very much like a large majority of your récipes; and henceforth, wish to compliment you on the poundcake ( Ahron´s récipe ) and the outstanding rasberry & peach / apricot sauce, to pair with the homemade from scratch pound cake ... Fanstastic. I love fresh rasberries ! and peaches & apricots ..

I too do not have much of a sweet tooth, so this is surely perfect after a large meal and not too heavy. However, Phil and I do like to share a black chocolate dessert every so often ...

Thanks for the collaboration and invitation to join with all my colleagues.

we're getting ready to head out the door. Margi, I think this is a good idea, but I think it would work out well if a sister thread is started for the pairings for the progressive dinner.

Progressive Dinner for Sept 5th - For the food course exercise

then...

Progressive drink pairings for Sept 5th Dinner - To post/discuss the different elements of pairing wine and drink with differing food courses.

I think this would be a great way to learn elements of cooking foods in courses, and an equally intriguing discussion of pairing drinks with foods. While I do think these are two different exercises, I think it's a wonderful idea to marry the two through the common theme...although I think a sister thread is warranted (to keep the threads on topic and on discussion to the exercise)

Anyway...that's my ideas. I'll read any other discussion/suggestions when I get home tonight.

2) One of the most famous Rosés exported and gold medal award winning is JULIAN CHIVITE ROSÉ GRAN FEUDO from OLITE, NAVARRA. This rosé is available in over 50 countries. It hails from an emblematic wine estate, and costs only 3 Euros a bottle in Iberia.

THE NOTES: The stunning strawberry watermelon color is a delight within itself. It posesses frutal aromas, refreshing and soft on palate, and has a lovely memorable long finish and after taste. It pairs perfectly with; Sea bass and other firm White and coral fish.

I think your suggestion is excellent. Let us see, what the other members involved on the Project have to say. I like the idea, because it shall open up Wine Discussion topics which is very limited on FOTW.

Sift the flour and bicarbonate of soda into a mixing bowl. Add the beaten egg and a pinch of salt. Gradually add the lager orsparkling water in a thin stream, whisking continuously with a large whisk until the batter is the consistency of double cream. (NB: Do not over-whisk, as the air will escape from the batter.)

sunflower oil, for deep-frying

3 Tbsp strong white flour

1 lemon, cut into wedges, to serve

Preparation method

Open up the flower of one of the courgettes into the palm of your hand, taking care not to tear it. Carefully remove the stamens and pistil from each with a small knife. Repeat the process with the remaining baby courgettes and filling.

Half-fill a large saucepan with sunflower oil and heat to 180°C / 350°F (use a cooking thermometer to check the temperature).

Sift the flour onto a plate or shallow dish and season well with salt and freshly ground black pepper. Set aside.

When the oil is hot, dredge the stuffed courgette flowers, one at a time, in the seasoned flour, then dip into the batter until completely covered.

Carefully lower two of the stuffed courgette flowers into the hot oil and fry for 2-3 minutes, turning carefully once or twice, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Whitebait and smelt are the same thing, Anne. Or close enough to make no never mind. And smelt are readily available.

When we collect whitebait we throw the smelt back as they are too big.

So no they are not interchangeable.

NZ native whitebait is a completely different species. It is the juvenile forms (around 4–5 centimeters long) of five species of the fish family Galaxiidae.

1.īnanga (Galaxias maculatus)

2.kōaro (Galaxias brevipinnis)

3.banded kōkopu (Galaxias fasciatus)

4.giant kōkopu (Galaxias argenteus)

5.shortjaw kōkopu (Galaxias postvectis).

I have posted in NZ section my recipe for whitebait fritters; I would not recommend using any other type of whitebait, other than perhaps the farmed Chinese version, but there really is no substitute for freshly caught whitebait.

Cut the bread 1/2" thick and toast on both sides. Cut a fresh clove of garlic in half, crush it then lightly rub the golden brown toast to leave the garlic oils behind (you'll be surprised at the amount of flavor). Next, cut a tomato in half and lightly rub the toast in the same manner as with the garlic. Place a slice of your favorite Jamón on top, add a drizzle of a good olive oil and a bit of topping salt. Cut into bite sized pieces and plate.

Just to point out, that in the last 15 years, 99% of the Internaional Wine Challenges throughout the world, have selected Iberian wines, blind folded as the Gold Medal and Silver Medal winners.

This includes the Manhattan event, London, Brussels, and Tokoyo.

I totally agree on world designation of origin wines to be included;

I selected 2 Rosés from Iberia, for their flavor profile with the Sea Bass and mushrooms for their pairing and their Price structure here, and availability via export.

Mendoza, in Argentina, and Sonoma, Napa etcetra, are on the pricey side even for Americans.

Mushrooms are quite challenging to pair, as artichokes are; which the best suggestion is a semi sweet White cava from Sonoma California or Barcelona ... or a semi sweet Prosecco from Treviso, Veneto ...

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